It's been awhile since my last food blog post, not because I haven't been cooking, but because I haven't whipped up that many "new" dishes (I've been sticking to tried-and-true favorites) or dishes that I thought were post-worthy lately. Over the last few months, I've been cooking recipes by people I discovered on Instagram; a couple of my go-tos are Half Baked Harvest and Clean Food Crush. My first dish here is by the latter.
10-Minute Honey Garlic Shrimp
Last night, I made Clean Food Crush's 10-Minute Honey Garlic Shrimp and served it over white rice --the meal was a hit. This dish is super simple, especially since I had most of the ingredients at home: butter, sea salt, pepper, sesame seeds, honey, soy sauce, broth, garlic, ginger, and flour. All I needed to buy was 1.5 pounds of shrimp and green onions.
You whisk the honey garlic sauce ingredients together. Cook the shrimp, then pour the sauce over the shrimp and simmer for 3 more minutes. Sprinkle with green onions and sesame seeds, and serve. Super simple! This is definitely a repeat recipe.
Pigs in a Blanket
Jerry and I are super into Amy Shumer Learns to Cook on Food Network. We love watching her fennel-loving husband Chris Fischer and her cook and joke around in the kitchen. Their dynamic is gold! They make cocktails, salads, entrées... Recently, they made Pigs in a Blanket, which inspired us to make some at home for the boys.
We used Nathan's Hot Dogs (since they're the best!) and two tubes of Pillsbury Crescent Rolls. We cut the hot dogs into thirds, and then cut each precut dough triangle in half. Then, we wrapped the crescent roll dough, starting from the widest point, around the hot dog. To kick it up a notch, we added small slices of cheddar cheese to a few of them. So good! I served this with crinkle french fries, homemade honey mustard sauce, and ketchup.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
I have a confession... I don't always bake from scratch. Sometimes, I use a box mix when I want an easy, yummy, homemade dessert. With fall almost here, I've been craving fall flavors. Hello, pumpkin spice! (My sweet fiancé surprised me with a Starbucks Pumpkin Spice Latte the other day. It was so good!) Over the weekend, I recruited Hunter and Jerry to help me bake Pumpkin Spice Cupcakes with Cream Cheese Frosting. I used Betty Crocker's Super Moist Spice Cake Mix (made according to the directions) and added a can of pumpkin puree. I baked as normal, then topped with cream cheese frosting. The pumpkin taste is very subtle. The cupcakes sort of taste like carrot cake (according to the boys), which makes sense since carrot cake is a spiced cake too and uses the same icing. These cupcakes are super easy, festive, and delicious!